Griddled chicken strips with a yoghurt and artichoke sauce
A delicious, flavourfulwhite meat dish.
Creamy spring artichoke sauce elevates the delicate flavour of chicken.
Recipe created by the Human Nutrition Unit - Dept. of Food and Drug, University of Parma based on an idea from Dr and chef Giuseppe Di Pede.
Serves four
- Chicken breast 400 g
- 4 tbsp of natural yoghurt
- 3 average sized artichokes
- 1 clove of garlic
- Juice of 1 lemon
- 4 green salad leaves
- 2 tbsp of extra virgin olive oil (20 g)
- Salt and pepper to taste
- Herbs to taste
Nutritional information
Per serving: 188 Kcal
Environmental Impact
Per serving:
468 grams CO2 equivalence - carbon footprint
606 litres - water footprint
This recipe’s environmental sustainability level is: Good.
To eat sustainably at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
Fry the garlic whole in a frying pan with two tbsp of extra virgin olive oil.
Add the cleaned artichokes, cut into segments, and fry for around 15 minutes on a low heat. Set aside and leave to cool.
Make the yoghurt sauce in a food processor with the room temperature cooked artichokes, yoghurt, chopped herbs and lemon juice. Blend for around 8 minutes until creamy and season to taste.
Leave in the fridge for approx. 30 minutes.
Cut the chicken breast into approximately 3 cm long strips and fry in a non-stick pan for around 10 minutes.
Place the washed, dried and julienned salad leaves on a plate.
Place the griddled chicken strips on top and add the yoghurt and artichoke sauce.
The Chef’s Advice
The leftover yogurt sauce is tasty in sandwiches or as a spread on toast.
Nutritional Advice
White meat, such as poultry and rabbit, can be eaten up to three times per week.
Environmental Advice
Reduce your consumption of meat, especially red and processed meats.
Poultry and other white meats are lower impact protein sources than red meat. To increase the sustainability of the dish, opt for organic or pasture-raised chicken whenever possible.
